Fish Fried Rice

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• Ingredients: 
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• 1/2 kg: Fish, cut into small pieces (white fish is best)
• 2 cup: Long grained rice
• 2 large: Onions, chopped
• 2 tbsp: Desiccated coconut
• 1 tbsp: Ground coriander
• 11/22 tsp: Turmeric powder
• 1-inch: Piece ginger
• 2 tsp: Ground cumin seeds
• ½ tsp: Fenugreek seeds
• 1 : Bay leaf
• Juice of a ½ lime
• 1/2 cup: Oil
• Salt to taste

Method:    

• Wash the rice and soak it in cold water for at least 1 hour.
• Wash and cut the fish into 2-inch pieces.
• Mix the coriander, cumin, turmeric, fenugreek and ginger together.
• Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
• Place the fish in the pan, stir without breaking the pieces.
• Cover the pan and allow the fish to cook in its own steam for five minutes.
• Remove the fish carefully with a fish slice and keep them warm.
• Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
• Drain the rice and add to the onions.
• Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
• Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
• Add extra warm water, just enough for the rice to simmer and cook
• Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
• Garnish with chopped coriander leaves.

Note:

     Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with left over ingredients from other dishes, leading to countless variations.